Description
A no-bake, tropical dessert featuring a creamy pineapple filling on a buttery graham cracker crust, topped with pineapple chunks and coconut.
Ingredients
- 8 oz softened cream cheese
- 8 oz tub whipped topping
- 14–16 oz large can crushed pineapple, drained
- 3/4 cup confectioner’s sugar
- 1/2 cup pineapple chunks
- 1/2 cup shredded coconut for topping
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Instructions
- In a medium bowl, mix graham cracker crumbs and sugar.
- Add melted butter to the crumbs and stir until well combined.
- Press the mixture firmly into an 8 x 8- or 9 x 9-inch pan to form the crust.
- In a large bowl, beat softened cream cheese and confectioner’s sugar until smooth.
- Beat in the whipped topping until fully incorporated.
- Fold in the drained crushed pineapple.
- Spread the filling evenly over the prepared crust.
- Top with pineapple chunks and sprinkle shredded coconut over the top.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Notes
- Make sure the pineapple is well-drained to avoid a watery filling.
- For a firmer crust, you can chill it for 30 minutes before adding the filling.
- Optional: Toast the shredded coconut for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
